#aca Baking Star Competition# Chocolate Crisp Bean Sweetheart Cookies

Name: #aca Baking Star Competition# Chocolate Crisp Bean Sweetheart Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g butter; 65g granulated sugar; 4g salt; 25g corn starch; 175g Low-gluten flour; 80g milk; 20g Sugar-free dark chocolate powder; Some High temperature resistant chocolate beans

by Cat's Private Kitchen

5.0 (1)

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Serving

Cookies seem simple, but in fact there is a lot of knowledge in the recipe. If the ratio is not well mastered, there will be two possibilities.

One is: very difficult to squeeze out. The other is: as soon as it enters the oven, it will be baked, the pattern disappear

This ratio is the best ratio that I adjusted after the failure. It is easy to squeeze, and the pattern is very clear. It is definitely a "0" failure. You can try with confidence as long as you strictly follow the ratio. "

Ingredients

120g Butter
65g Granulated Sugar
4g Salt
25g Corn Starch
175g Low-gluten Flour
80g Milk
20g Sugar-free Dark Chocolate Powder
Some High Temperature Resistant Chocolate Beans

#aca Baking Star Competition# Chocolate Crisp Bean Sweetheart Cookies

1. 120g butter softened at room temperature

#aca Baking Star Competition# Chocolate Crisp Bean Sweetheart Cookies recipe

2. Beat with a whisk until smooth

3. Sugar 65g

4. Pour 4 grams of salt into the beaten butter together with the 65 grams of sugar just now

5. Continue to fight until fully integrated

6. 80 ml milk

7. Pour a small amount into the sugar and butter several times. For each point, beat with a whisk until fully integrated, and then add the next part. Otherwise, pouring too much at one time will easily lead to separation of water and oil. 80ml of milk, I poured it in about 6 times

8. 20 g unsweetened dark chocolate powder

9. Pour directly into the beaten milk butter

10. 25 grams of corn starch (the addition of corn starch reduces the gluten of the flour and makes the cookies more crispy)

11. The starch is sieved and added

12. 175 grams low-gluten flour (cake flour)

13. Same sieved and added at once

14. Use a scraper to draw "Z" lines from top to bottom and mix evenly (do not stir in a circle, otherwise the flour will tend to become gluten)

15. Use piping mouth

16. Put the well-mixed chocolate butter dough into the piping bag

17. Squeeze a heart shape on a non-stick baking sheet (there must be a distance between each cookie)

18. Sprinkle with heat-resistant baked chocolate beans, and lightly press each one, so that the chocolate beans will not fall off easily after baking. Preheat the oven and bake at 180 degrees for 15 minutes, then change to 220 degrees for 4 minutes. (The above oven temperature and time settings are for reference only, because there will be slight differences between each brand, please set according to the performance of your own oven)

19. Alright, the chocolate crisp bean sweetheart cookies are ready to be baked, and they are placed on a cooling rack to cool after they are out of the oven

20. If you follow the formula strictly, congratulations, "0" failed.

21. My ratio can make 24-26 sweetheart cookies

22. This formula is the best solution for me to adjust after several failures. It is easy to squeeze and the pattern is clear. You can try it with confidence.